Thursday, February 21, 2013

Paleo Pork & Bacon Fried "Rice" (Recipe Revisit)

Ah, the night before a scheduled grocery shopping trip... always somewhat of a challenge. See, I'm a stubborn and OCD planner and shopper who hates to "run out" to the store to pick up an ingredient or two.

Often by the time I reach the eve of my next trip to the store, ingredients might be lacking or starting to get a little funky. For tonight's fried cauliflower rice I found myself with not a single onion (green, yellow... nada!), not to mention minced cilantro.

I decided the improvise a bit. I added a chopped red pepper for color and flavor, and tossed in a little chopped basil and a finishing garnish of toasted sliced almonds.

The verdict? I'd still make it with green onions, as I originally drafted the recipe. I really like the inclusion of the pepper, though, and the crunch the nuts provide.
Pork & Bacon Cauliflower Fried “Rice”

1 head cauliflower
3 slices bacon, chopped
4 minced garlic cloves
1 inch nub of ginger, peeled & grated
1 small red pepper, chopped
1 lb. pork tenderloin
4 sliced green onions
3 tbs. coconut aminos
freshly ground pepper
3 eggs, beaten
minced cilantro & toasted almonds or cashews, for garnish

Chop cauliflower into small florets and run through a food processor until it’s rice-like in texture. Remove to a bowl.

Cook bacon in a skillet until crisp and remove to a paper towel. Pour all but 1 tbs. of bacon grease out of skillet.

Add ginger and garlic, cooking for only one minute. Return bacon to pan along with pork, green onions, soy sauce and riced cauliflower. Season with fresh pepper.

Stir to combine and cook, stirring occasionally, until pork is no longer pink and cauliflower is soft. Taste for seasoning.

Meanwhile, cook eggs in a separate small skillet, stirring to scramble. Once set remove from skillet and stir into fried rice.
 

Garnish as desired and drizzle with a little sriracha sauce, if you want some kick.

1 comment:

  1. I make the original recipe of this that you posted and love it! I make it vegetarian and use lots of cilantro. Yum! Thanks for sharing.

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